2 c. flour
1/2 c. + 1 1/2 Tbsp. sugar
2 1/2 tsp. anise seeds
3/4 tsp. baking powder
1/4 tsp. salt
3 Tbsp. vegetable oil
2 tsp. vanilla extract
2 eggs, lightly beaten
1 tsp. water
1 egg white, lightly beaten
Why leave biscotti to the coffee place? Make this Italian treat at home! Anise adds a hint of licorice.
Yield: 2 dozen biscotti
Note: This batter is very stiff - you'll need a stand mixer (or biceps of steel!).
Combine flour, sugar, anise seeds, baking powder, and salt in a large bowl.
Combine oil, vanilla, and eggs. Add to dry mixture. Mix until well blended. Have faith, it'll look like it will never come together, but it will.
Spray a baking sheet with nonstick spray. Press the dough into a ball. Then on the baking sheet, form the dough into a 12-inch (30.5cm) roll. Flatten it by hand to 1/2 inch (1.25cm) thick.
In a small bowl, combine egg white with water. Brush over loaf.
Bake at 350°F for 20 min.
Slide onto a wire rack and let cool.
Slice diagonally into 1/2-inch (1.25cm) slices. Place the slices cut side down on the baking sheet. Brush with remaining egg white mixture and sprinkle with sugar.
Bake at 350°F for 20 min. Let cool on racks.
Submitted by Gretchen Grant
Contributed on: and modified on Sunday March 13th, 2011